Braised Pot Roast with Vegetables

3 reviews, 4.7 star(s). 100% would make again

Ready in 3 hours 20 minutes

Fall Sundays, with their early sunsets, bring back memories of fighting over the Sunday comics, watching "Maverick" with my brother Rick and the smell of pot roast with potatoes, onions and carrots filling the house as my mom slow-roasted it for hours. These days, the news sections and Sunday ads have replaced the comics and "The Next Iron Chef" is on the TV, but there is nothing like a good roast for Sunday dinner. Mine, based on a Food Network recipe by Tyler Florence, is braised and I use lots of carrots and no potatoes.

Roast has two problems, as I see it. First, most beef roasts can be very tough and require extended cooking, usually with liquid. Second, it is not usually a lean cut of meat. In its favor, however, beef roasts can be very inexpensive. Like most people these days, we are trying watch our spending and go through the Sunday grocery ads looking for good buys. This week we saw Chuck Eye Roast at a great price. I very carefully trimmed the roast, cutting as much fat as possible from the meat before cooking. Second, as always, I really reduced the fat content of the recipe by following my rule of using a teaspoon per tablespoon of oil called for. For my Weight Watchers friends, this one is tough to figure because of all we do to reduce the level of fat, but you can figure that this dish is a little on the high end at 9 or 10 points a serving.

This one is for mom, let's eat!


3.5 lb piece beef chuck roast; trimmed of excess fat
Kosher salt and freshly ground black pepper
2 teaspoons olive oil
2 cups canned crushed tomatoes
1 cup Water
2 Spanish onions; halved
2 cloves garlic; chopped
8 carrots; sliced thick and on the diagonal
8 stalks celery; sliced
1 cup button mushrooms; stems removed
2 sprigs fresh rosemary
4 sprigs fresh thyme

Original recipe makes 8



Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 teapoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.Serves 8.

Verified by stevemur
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Calories Per Serving: 559 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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jlsmith 2y ago

Great!!! We loved it and my wife is not a big meat eater. But she really loved it and thought the meat was very good and tender.
aldrichmh 4y ago

[I posted this recipe.]
FighttheFatFoodie 6y ago

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